Cream as in the enchantress recipe. Cake "Enchantress": a recipe for cooking. Cake "Enchantress" - general principles of cooking

Step by step recipes cake "Enchantress" with custard and butter cream, bananas, chocolate cakes

2018-08-22 Marina Vykhodtseva

Grade
prescription

1556

Time
(min)

servings
(people)

In 100 grams of the finished dish

5 gr.

16 gr.

carbohydrates

34 gr.

297 kcal.

Option 1: Classic cake "Enchantress" according to GOST

This version of the Enchantress cake was very popular in the USSR. Here is the recipe according to GOST. According to the rules, the cake is prepared with chocolate and cognac. It is these ingredients that give a unique taste and a very deep aroma, distinguish the Enchantress cake from other similar biscuits. The cream is prepared with heavy cream and a custard base. To make it work, we measure the products through the scales.

Ingredients

• 160 g flour;
• 160 ml cream 35%;
• 10 g vanilla sugar;
• 25 g of powdered sugar;
• 250 g sugar;
• 100 g of chocolate;
• 1 st. l. cognac;
• 110 g butter;
• 0.2 tsp salt;
• 5 eggs;
• 250 ml of milk;
• 3 spoons of water.

Step by step recipe classic cake"Enchantress"

Four eggs will be used for the test. Beat the whites and separately the yolks with 150 grams of granulated sugar. We connect, we fall asleep to them 130 g of sifted wheat flour. Stir the biscuit dough, pour into a 24 cm mold. Immediately, before peeling begins, put the cake to bake.

We cook a biscuit at 170 degrees for 35 minutes. Cool on a wire rack, then cut in half. You will get two thin and porous cakes. By this time, we should already have the cream and impregnation ready.

Mix three tablespoons of water and 2 tablespoons of sugar, let it boil, remove from heat and bring to a boil. We introduce a spoonful of cognac.

Combine the milk with the remaining egg, beat, add flour and sugar. We put on the stove, brew over low heat in a saucepan. Remove from heat, add 50 grams of softened butter. Separately, beat cream with powdered sugar. We combine with the cooled custard, season with vanilla.

Lubricate one biscuit with impregnation, spread the prepared cream. The second cake is also lightly lubricated, but on top, when we cover the cream layer. We put the cake in the refrigerator for now, we ourselves begin to prepare the glaze.

Combine chocolate and remaining butter and send to water bath. Dissolve, remove from heat and let stand for five minutes. If the glaze is hot, it will drain quickly. Pour the chilled cake, put it in the refrigerator again.

The cream for the Enchantress cake is not always prepared in this way, often only cream or custard is used, sometimes agar-agar is added to them.

Option 2: Quick Enchantress Cake Recipe

A simplified cake recipe with few ingredients and delicious buttercream. You can make such a dessert in just an hour, but it is better to bake a biscuit in advance, it must cool. If necessary, we replace the baking powder with soda, but we reduce the amount indicated in the list by half. Since there is sour cream in the filling, impregnation is not required.

Ingredients

• 5 eggs;
• a glass of cream 35%;
• a glass of flour;
• 100 g dark chocolate;
• 70 g of oil;
• 6 spoons of powdered sugar;
• 10 g baking powder;
• 150 g thick sour cream.
• a glass of sugar.

How to quickly cook the cake "Enchantress"

Since the biscuit is with a ripper, you can immediately mix the eggs with sugar and beat. We work with a mixer for five minutes, then we introduce flour and a ripper ( slaked soda). Pour the dough into a mold no less than 22 cm and no more than 25 cm. Bake.

Whip cream with powdered sugar, at the end we introduce chilled sour cream. We put the cream in the refrigerator.

We cut the cooled cake in half, make a layer of the prepared cream, lightly press the top cake. If the filling comes out around the edges, then gently smear or remove. We return the cake to the refrigerator.

Cut the chocolate and butter into pieces, put in the microwave for twenty seconds. Then stir. If lumps remain, then heat up a little more. We cover the cake with the resulting icing.

Even faster, you can make a cake with a store-bought biscuit. Since there are usually three cakes, we increase the amount of cream or remove one biscuit.

Option 3: Enchantress cake (banana recipe)

The banana version of the Enchantress cake is far from the original, but it is also very popular and has its fans. For dessert, we need one standard four-egg biscuit. If necessary, deviate from this recipe and bake it according to your favorite recipe.

Ingredients

• 1.7 Art. Sahara;
• 260 ml of milk;
• 5 eggs;
• 2 tsp cognac;
• 1 st. flour in the dough;
• 2 tablespoons of flour in cream;
• 100 g butter;
• 120 g of chocolate;
• 4 bananas.

How to cook

by the most in a simple way knead the biscuit: beat four eggs, gradually pouring a glass of sugar, add flour, pour into a mold and bring to readiness at 180 degrees. Cool, cut into two parts.

We measure out 210 ml of milk, add a couple of tablespoons of flour and 0.5 s. sugar, break the egg, shake well. We make custard. Add 50 grams of butter to it and cool.

We make impregnation from the remaining sugar and milk. Bring to a boil, cool, add cognac. Peel the bananas, cut into pieces and combine with the cooled custard.

Lay on the bottom crust banana filling, press the top biscuit. We spill it with shelf impregnation with cognac. We put the cake in the refrigerator for an hour.

The only thing left to do simple icing: remaining butter and mix the broken chocolate, melt it in a convenient way, cover the cold cake.

Initially, cocoa icing with milk was used to cover the cake, but gradually it became more and more common to use ordinary chocolate with butter or cream.

Option 4: Cake "Enchantress" (recipe with "Cheese" cream)

Cheese creams are now at the peak of popularity. They can decorate any dessert, such a layer is perfect for the Enchantress cake. We will cook the cake for this option on sour cream. We use arbitrary fat content.

Ingredients

• 4 eggs;
• 100 g sour cream;
• 270 g flour;
• 300 ml cream;
• 300 g cream cheese;
• 5-7 tablespoons of powdered sugar;
• 10 g of ripper;
• 200 g sugar per dough;
• 4 spoons of sugar for glaze;
• 30 g of oil;
• 6 spoons of milk;
• 3 spoons of cocoa.

Step by step recipe

Beat eggs and sugar, add sour cream with flour and one bag of baking powder. Pour the dough into a mold and bake a regular cake. After cooling, cut into two parts.

Cooking cream. Cool the cream, beat and add the powder. Five tablespoons are enough, if you want a very sweet layer, then increase the amount, at the end we introduce cream cheese and vanilla.

We spread the Cheese cream on the cake, level it a little, cover with a second biscuit and press until the filling appears on the sides. We smear it around the perimeter, filling the voids.

It remains only to prepare homemade glaze. Mix cocoa with milk and sugar, add butter and heat until the ingredients are completely dissolved. Pour the cooked cake, cool for five hours.

Mascarpone is ideal for such a cream, but you can also find other types of cream cheese, analogues are usually cheaper.

Option 5: Cake "Enchantress" (recipe with chocolate cakes)

Variant of the chocolate cake"Enchantress", a recipe with brown cakes and white cream, but you can add cocoa to the layer if you wish. The biscuit is cooked in butter, it turns out to be quite tender, it does not require additional impregnation.

Ingredients

• 4 eggs;
• 2 yolks;
• 180 g butter;
• 1 st. l. starch;
• 2 tbsp. l. cocoa;
• 1 g vanillin;
• 150 g of chocolate;
• 50 ml cream;
• 200 ml of milk;
• 85 g flour;
• 1.5 sugar.

How to cook

Separate 60 g of butter and melt. We leave to cool, and beat the whites ourselves, and then the yolks with a glass of sugar. We combine the egg masses, add flour with cocoa, stir, at the very end pour vegetable oil. We bake one cake 23-24 cm, cool.

Cream on yolks. Beat them with milk, add half a glass of sugar and starch. We brew. Remove from the stove, cool and mix with 60 grams of softened butter.

We cut chocolate biscuit, lay out the filling from custard, cover. Melt the cream, butter and chocolate, cover the cake on top and coat with a thin layer of the side.

Above there is a version of the Enchantress cake with a banana, but it turns out no less tasty with other fruits or berries. Cherry is ideally combined with chocolate options; you can soak it with cognac in advance.

Delicious cake "Enchantress" can be prepared at home. To find out the recipe classic version, we will get acquainted with the recipe of GOST USSR. And also we will build our own individual cake, choose a modern version of the filling, cream and glaze. Let's make our cake individual and unique. And yet he will remain beloved by all "Enchantress"!

Description

Cake "Enchantress" (classic recipe) consists of two layers of biscuit cake, between which is a thick layer of thick butter cream. All side and top surfaces are covered chocolate icing, thin layer. The shape of the product is round.

According to GOST

The recipe for the "Enchantress" cake according to GOST of the USSR is not as complicated as some housewives think. Basically, the secret lies in the proper cooling of the biscuit: on a wire rack at room temperature, in custard and chocolate icing prepared in the same way.

Classic recipe

So, the "Enchantress" cake is an original recipe.

What products will be needed for biscuit cake:

• wheat flour (only the highest grade) - 1 tbsp.;
• granulated sugar or powder - 1 tbsp.;
• chicken eggs (C0 or C1) - 4-5 pcs.;
• sugar-vanillin - a couple of pinches;
• baking powder for dough (we recommend not replacing it with baking soda) - 1 tsp.

To process a form:

• butter (easily replaced with margarine or ghee).

Cream products:

• cream - 250 ml;
• large (chicken) egg - 1 pc.;
• wheat flour - 50 g;
• sweet powder - 120 g;
• butter - 3 tbsp. l.

Products for glaze (top layer of the cake):

• butter - 2 tbsp. l.;
• unsweetened cocoa (powdered) - 3 tbsp. l.;
• sweet powder - 3-4 tbsp. l.;
• vanillin (powder, extract or seeds from the pod) - a little;
• sour cream (or heavy cream 33%) - 3-4 tbsp. l.

For impregnation of the cake:

• boiled or filtered water - 50 ml;
• powder (or sugar) - 2 tbsp. l.

Step-by-step recipe for the Enchantress cake:

• To get started, prepare biscuit cake. It is very important for him to use high-quality premium flour. But you do not need to add it more than indicated in the recipe. Otherwise, the cake will not be lush and soft, but tightened and harsh. So, beat eggs with sugar and add flour and baking powder. Then whisk again until fluffy and homogeneous. biscuit dough.

• Grease a round baking dish with a thick layer of unfrozen butter. Transfer the dough there and send it to bake in the oven at a temperature of 180 ° C for 30-35 minutes. Checking the baked biscuit is easy - use a dry toothpick.
• Then lay out finished cake cool on a wire rack for 4-5 hours (at room temperature). Cut it into two equal parts with a knife.
• So, there is time for the preparation of cream and glaze. Let's start with the first one. Whisk the egg with the sugar until the mixture is smooth. Readiness can be checked like this: pour it through an iron sieve - it should not remain in it egg white. Then add all the other ingredients for the cream to it and put the mass on low heat. It is better to use a water bath. Stir the cream with a whisk until it thickens. Then remove from heat and continue to beat with a whisk by hand. Is the cream cold? He's ready. Leave him for now.

• For the chocolate icing, mix the soft butter with all the other ingredients from the recipe list. Then put in a water bath and heat. Beat with a hand whisk so that the mass does not burn. When the icing is smooth, remove from heat. Do not wait until the mixture boils - this will damage the consistency of the mixture. Cool down.
• To soak, combine water with sugar and bring to a boil. Cool down.
• So, put the cake together. Lay the first part of the cake on a flat plate. Soak. Spread with a thick layer of chilled cream. Cover with another (two in total) cake. Pour over the glaze and process the side surfaces with it.
• Cool the cake and serve.

Cake "Enchantress" according to the recipe with a photo is easy to prepare, try it, and you will definitely be surprised by the taste and aroma of the finished treat.

Cream filling options

You will need a lot of cream for the cake, since the layer of filling in the cake is quite large. This is what distinguishes this particular cake - a lot of delicious tender butter cream.

For the cream you will need the following products:

• milk - 1 tbsp. (250-260 ml);
• vanilla sugar (extract or vanilla seeds) - a couple of pinches;
• sweet sand (or powder) - 3.5 tbsp. l.;
• butter - 50 g;
• wheat flour - 2 tbsp. l.

How to make cream:

1. Butter cream is prepared using the custard method. That is why it is so tender and fragrant. So, put a small saucepan in a water bath. Should be a slow boil.
2. Dip butter into it. When it melts, add the yolks and sugar (regular and vanilla), mix and add the flour.
3. Beat the creamy mass with a whisk while heating. When it thickens, remove the cream from the heat and let it cool down well.

You can take for the cream not two yolks, but one whole large chicken egg. It must first be beaten separately until smooth, and only then added to the rest of the ingredients. Otherwise, the recipe does not change anything else.

fruit filling

Cake "Enchantress" according to the classic recipe does not contain fruit filling. But if you want, be sure to complement your cake with fruits or even berries. Sweet canned foods are excellent for this purpose: peaches, apricots, pineapples. Just cut the selected pieces into thinner slices. By the way, syrup from a jar of peaches can also be used to soak biscuit cake layers.

glaze options

The recipe for the Enchantress cake at home also determines the preparation of chocolate icing. Keep in mind that you are the one making the cake. If you want, make the icing not from dark chocolate, but from white. Let's look at both recipes.

For white icing, take:

• white chocolate - 120 g (one medium bar);
• butter - 50 g;
• yolks (from chicken eggs) - 2 pcs.;
• sweet powder - 120-150 g.

How to cook:

1. Melt the butter (preferably in a water bath) and add pieces of white chocolate. Stir.
2. When the mixture becomes homogeneous, add the yolks and sugar. Stir and simmer until cream thickens.
3. Then cool the cream, stirring with a whisk.
4. Brush the top and sides of your cake with cream icing so that there are no gaps in the cake.

Such a glaze turns out to be shiny, and the products covered with it look nice and appetizing in appearance.

For dark glaze, take:

• bitter (dark) chocolate - 120 g (one bar);
• sweetened condensed milk - 400 g (one can);
• vanilla sugar- a couple of pinches (or vanilla seeds from one natural pod);
• butter - 50 g;
• salt (no additives) - a pinch.

How to cook:

1. Build a water bath. Put a piece of butter to melt. Send pieces of broken chocolate there. Stir.
2. After a couple of minutes, when the mass looks like a homogeneous mixture, add vanillin, salt and condensed milk. Stir and remove from heat when all the chocolate has melted.
3. Cool the icing a little and use it for its intended purpose - to decorate the cake, and not only the Enchantress.

There is also a glaze option made from unsweetened cocoa powder. It also includes high-fat butter, milk (or cream) and sugar (powder can be used).

What kind of impregnation is suitable?

As an impregnation, use special purchased syrups. They are sold in a wide range. On the shelves you can find:

• maple;
• from dates;
• "Hazelnut";
• "Cinnamon";
• "Amaretto";
• fruit (lemon, orange, melon);
• berry (strawberry, raspberry);
• coffee and many others.

If you do not have the opportunity to purchase ready-made syrups or do not have time for this, this is not a problem. Surely there is jam or jam in the cellar or refrigerator. If the jam is runny, strain the sweet syrup and use it. If desired, you can mix with water and bring to a boil. Do the same with jam.

Well, if there is no jam, but there is sugar and berries, boil the syrup. AT small quantities it cooks very quickly.

Of course, simple sugar syrup will do as well.

It turns out in an original way if additional flavoring or aromatic ingredients are added to the biscuit dough. What they can be:

• vanillin (powder or seeds from a natural pod);
• cardamom (preferably ground into powder);
• ginger (ground or fresh mashed);
• cinnamon powder;
• nutmeg or walnut;
• carnation inflorescence;
• dried or dried pieces of fruit or berries;
• frozen berries or thin slices fruits;
• dried or finely chopped fresh mint;
• rum, white wine, cognac or liqueur.

It should also be said that such additions should not interrupt the main taste, only complement and improve it. So add very little. It is recommended to use no more than two types of these components.

Instead of wheat flour in butter cream you can enter potato or corn starch. And the butter in the same part of the cake is easily replaced with margarine or ghee.

The recipe for the Enchantress cake at home takes a lot of time, but the result is worth it.

An old proven recipe for the once popular "Enchantress" or Boston cake cream cake deserves attention not only because it is quite simple, but also because it is not too high-calorie compared to others, since oil is not put in the dough, and there is very little of it in the cream.
Biscuit dough, custard and chocolate icing are the main components of this delicious cake. For those who are not familiar with the Soviet "Enchantress" .... the focus of the cake is in elegance and apparent simplicity. Do not look here for a complex bouquet and something enchanting in saturation, its charm lies in the lightness, subtlety and harmony of just two elements. Cake Enchantress is worth trying at least once :)

Ingredients

For the biscuit:

• 1 st. flour,
• 1 st. Sahara,
• 4 eggs,
• 1 tsp baking powder.

Sift flour.
For cream:
2 cups milk (500 ml)
2 eggs (or 5 yolks if you have extra ones)
5 tbsp flour,
1 tbsp vanilla sugar
1/2 st. Sahara,
50 gr. butter.

For glaze:
70 gr. chocolate,
1 st. cream with a fat content of 33-35%.

Our glass is 250 ml. Eggs room temperature. Form 24 cm in diameter.

The recipe for the cake Enchantress

1. Cooking biscuit. Beat 4 eggs with sugar until fluffy. You can add a teaspoon of lemon juice to make it fluffier.
2. Add a glass of flour and a spoonful of baking powder, beat at low speed.
3. Grease the bottom of the mold vegetable oil, pour the dough. We bake a biscuit at a temperature of 175-180 degrees C for 25-30 minutes. We check the readiness with a match - if the match is dry when piercing the biscuit, then the biscuit is ready. Turn the mold upside down and let the biscuit cool slightly.
4. Cooking cream. Mix 2 eggs well with sugar (half a cup) and a spoonful of vanilla sugar.
5. Add flour, mix. Pour into a saucepan.
6. Milk is heated until hot.
7. Pour it into the egg mass, mix and heat over low heat, stirring until the cream begins to thicken.
8. As soon as the cream thickens, turn off the gas, add the butter and stir until the butter has completely melted. Cool down.
9. We collect the cake. Cut the finished biscuit lengthwise into 2 or 3 cakes. Lubricate the bottom cake / cake layers with cream. Cover with the last layer.
10. Ready for frosting. Melt cream and chocolate over low heat, stirring. When the first bubbles appear, turn off the gas. Glaze is ready. Cover the cake with it while warm.
11. We leave the cake for 8 hours in the refrigerator to let it soak.

Enjoy your meal!

PS: - To insure against even a slight fall of the biscuit, for the first 5-7 minutes after baking, hold the form with the hot biscuit upside down on the wire rack. And after it has cooled down a bit and stabilized, turn it over and, using the back of the knife along the sides, remove the biscuit from the mold. The form, of course, is better to use a detachable one.

Immediately after baking, even a cooled biscuit is not as crumbly as we would like. The cake from it is less impregnated and, when cut, can reach for the knife. This is not fatal, and with due diligence, you can collect the cake on a fresh biscuit, but it is still better to bake a biscuit 6-8 hours or even a day before assembling the cake. We cool the biscuit, wrap it in a film and put it in the refrigerator to wait in the wings.

Enchantress is an amazing cake. However, the name speaks for itself. Dessert with a charming taste will decorate festive table and lift your mood on a normal day. It can be prepared by different recipes They are all simple and affordable.

Cake "Enchantress" - general principles of cooking

This cake is always made from sponge cake. Other skins won't fit. It is best to impregnate the base, although no syrups are added according to GOST. The classic version uses a simple vanilla flavored custard. But this is not the rule. You can modify the layer to your liking. Often fruits or berries are laid between the cakes.

The enchantress is always covered with chocolate icing. It can be made from a dessert bar or cooked from cocoa powder. After decorating the cake, the dessert is allowed to soak and brew in the refrigerator.

Cake "Enchantress" according to GOST

Gost's recipe for the Enchantress cake, which does not tolerate deviations from the norm or any changes in the ingredients. But, as mentioned above, it is better to soak the cakes, it will be tastier. Korzh is an ordinary egg biscuit.

Ingredients

Premium wheat flour 1 cup;

10 g of ripper;

1 st. sand.

Whole milk 0.2 liters;

50 grams of oil;

2.5 st. l. wheat white flour;

0.5 st. Sahara;

1 g vanilla;

Large egg.

2 tbsp. l. cocoa powder;

3 spoons of milk;

50 g of oil;

7 spoons of granulated sugar.

Cooking

1. Separate the whites, transfer to a clean bowl and refrigerate for a while. Add half of the sugar to the yolks and beat. Wash the mixer, beat the whites until fluffy along with the second part of granulated sugar.

2. Combine the whites with the yolks, sift the flour, add the baking powder there. Mix all ingredients gently with a spatula.

3. Transfer the test form.

4. A biscuit is baked at 180 until cooked. Cool down.

5. Beat the cream egg with sugar so that all the clots break. Add flour with milk and a little vanilla. Weld on the stove.

6. Remove thickened cream from heat, leave for ten minutes, then add softened butter to it, stir until melted. Cool the cream well.

7. Cut the biscuit in half to make two cakes. Lay between them a thick layer of cream. He must go completely.

8. Combine cocoa with granulated sugar and milk, first grind, then warm until smooth.

9. Cover the "Enchantress" with prepared glaze, keep in the cold for 10 hours.

Cake "Enchantress" with butter

Recipe for biscuit cake "Enchantress" from amazing cakes with butter. Unlike the classic version, this dessert is much more tender.

Ingredients

180 g of sugar sand;

10 g baking ripper;

140 g flour;

140 g butter 70% fat;

Three eggs.

160 g butter;

2 tablespoons of flour;

95 g of granulated sugar;

250 ml milk.

Chocolate glaze:

3 tablespoons of butter and cocoa;

5 tablespoons of sugar;

70 ml of milk.

For impregnation: 120 ml of water, 4 tablespoons of sugar, 1 spoon of cognac.

Cooking

1. All oil must be removed in advance so that it becomes very soft. Separate the part for the dough, beat for 4 minutes at the highest speed of the mixer and add granulated sugar.

2. As soon as the sand dissolves, we introduce one egg at a time and throw a pinch of salt, interrupt for a couple more minutes.

3. Next, pour in the flour, pour out one bag of ripper and stir everything together. We bake a cake in the form up to 23 cm.

4. Mix the ingredients of the cream, except for softened butter. Cook the milk mixture over low heat until it acquires the consistency of condensed milk. Cool down.

5. Beat the remaining butter and add the brewed milk in small parts.

6. To prepare the impregnation, you need to combine the ingredients and mix thoroughly. You can use rum instead of cognac, love it. Essence of your choice.

7. Cut the cake with three plates. Pour one with syrup, grease with cream. We do the same with the second cake.

8. We only impregnate the top. Put the cake in the fridge for now.

9. Let's start preparing the glaze. Just mix everything and melt over low heat.

10. We take out the cake, coat it on all sides, re-send it to the refrigerator.

Cake "Enchantress" banana flavor with chocolate

Very gentle and juicy cake"Enchantress". Bananas are used for the layer. It may take a little more or a little less, it all depends on the size of the fruit and the thickness of the cut.

Ingredients

Four eggs;

One sachet of ripper and vanilla.

A glass of flour and sugar sand.

250 g of milk;

Half a bar of chocolate;

2 tablespoons of flour;

1 yolk.

For the filling you will need 3 bananas, for the glaze 120 g of chocolate and 50 ml of cream.

For impregnation 120 ml of sweet tea or just water with sugar.

Cooking

1. Break the chilled eggs into a dry bowl, beat for five minutes. After that, without stopping to wield the mixer, we introduce sugar in parts. At the end, pour in the vanilla mixture with the ripper and flour.

2. Stir the dough, bake an ordinary biscuit cake. It is important to give it a few hours to cool down well.

3. Prepare the chocolate custard. Mix the flour and sugar, add the yolk, and then add the milk. Boil the mixture on fire. At the end, add chopped or grated chocolate, stir and cool. Cream without oil.

4. Cut bananas into slices based on two layers of bookmarks.

5. Cut the baked cake into three parts.

6. We put one plate of biscuit on a dish, soak it with syrup or sweetened tea, grease with cream (we use half), put banana slices. We repeat all this with the second layer.

7. Cover the bananas with the last cake. We impregnate.

8. Melt a chocolate bar with cream, you get a kind of ganache. Coat the "Enchantress" with a thin layer.

Milk cake "Charodeyka" in white glaze

We prepare a biscuit for this cake according to any of the previous recipes. You can make butter cake. For the icing, you need good white chocolate.

Ingredients

Pack of oil;

300 g thick condensed milk;

120 g of white chocolate;

50 g butter for glaze.

Impregnation:

130 ml of milk;

60 g sugar;

1 g vanilla.

Cooking

1. Boil milk with granulated sugar, add vanilla, cool the impregnation so that the cream does not drip.

2. Beat a pack of butter, which must be removed from the refrigerator in advance and softened. We introduce condensed milk in small parts, beat until smooth. You can also add a pinch of vanilla to the cream.

3. We mold the biscuit cake in three parts.

4. Lightly sprinkle the first layer with milk impregnation. Then spread half of the cream, level.

5. Cover with the next cake, also sprinkle, grease.

6. We soak the top of the cake well, since it will not be covered with cream.

7. White chocolate break into small pieces, put in a dry bowl. Add softened butter and put to heat in a water bath.

8. We cover the "Enchantress" with milk glaze.

Cake "Enchantress" with marshmallows

For this option popular cake you can also use any biscuit cake from the recipes above. Creamy cream, vanilla marshmallow is also used for the layer, you need a little of it.

Ingredients

350 g cream;

130 g of powder;

200 g marshmallows;

A little vanilla.

120 g of chocolate;

60 g butter.

Impregnation:

130 ml of water;

4-6 tablespoons of sugar.

Cooking

1. We combine the ingredients of the impregnation, boil and cool.

2. Whip the cream into a fluffy foam. To make it work, choose a product with a fat content of 33% or one that has the label “for whipping” on the packaging.

3. As soon as the cream turns into a strong and thick foam, enter by spoonful powdered sugar, pour a little vanilla.

4. Marshmallow cut into small cubes. If it sticks strongly to the knife, you need to periodically moisten the blade with hot water.

5. We collect the cake. Cut the biscuit into three identical plates. Soak, cover with cream and lay pieces of marshmallow. Similarly, you can diversify the dessert with marmalade.

6. Chop chocolate, add butter, put together in a water bath. We warm up, cover the appetizing "Enchantress" with glaze.

Cake "Enchantress" with cocoa

A variant of the "enchantress" chocolate cake, which consists of layers and cocoa cream, is also covered with icing. It will take almost 100 g of powder for everything.

Ingredients

Four eggs;

120 g flour;

25 g cocoa;

A glass of sugar.

Chocolate custard cream:

250 g of milk;

2 tablespoons of flour;

25 g cocoa;

1 yolk;

120 g butter.

Glaze: 40 g cocoa, 40 g sugar, 70 ml milk, 25 g butter. For impregnation a cup of coffee.

Cooking

1. Cooking the usual biscuit dough but only with cocoa. Mix it into the flour. Beat eggs with sand until fluffy. We combine, pour into the form. We bake a cake up to 23 cm in diameter. Leave to cool for a few hours, you can bake in advance.

2. We combine flour and sugar, immediately put cocoa, then throw in the egg yolk and dilute it with milk. Cooking chocolate cream. Remove from heat, add softened butter to the hot mass, stir quickly. Cool down.

3. We cut chocolate cakes, make three identical layers.

4. We impregnate with cooled coffee, we coat two layers with cold cream.

5. Cover with the last part. We only impregnate the top, it is not necessary to lubricate.

6. Cook the glaze over low heat, cover the top and sides with chocolate.

It is better to soak the top cake with syrup, as there will be no cream on it, and the cake may turn out dry.

Biscuits keep well in the refrigerator for several days if they are not lubricated. It is enough to pack the cooled cake in cling film or in a bag. In the freezer, the base will easily lie for several months.

Impregnation can change the taste of even the most primitive cake. Add vanilla or a little cognac to it, take tea or boiled coffee as a basis.

Cake "Enchantress" is perfect for a holiday. If you cook it just for tea, it will indescribably please your loved ones.

Biscuit dough recipe for the Enchantress cake

For the test you will need the following products:

• 5 eggs;
• 1.5 cups of sugar;
• 1.5 cups flour;
• baking powder.

Instruction

1. We break the eggs, separate the whites from the yolks and distribute them into two different containers.
2. Add 0.5 cups of sugar to the proteins and beat in a thick foam.
3. Then add the remaining sugar to the yolks and grind. For these purposes, you can use a blender. You should get a very light, almost white mass.
4. The next step is to mix both parts of the future biscuit in one bowl - whipped proteins and pounded yolks. Mix thoroughly until smooth.
5. Pour baking powder into 1.5 cups of flour (you can not add it, but with it the dough turns out to be more magnificent and airy).
6. Gradually add flour with baking powder to the resulting egg mass, constantly mixing.
7. Beat the dough into a homogeneous mass. The dough is ready.
8. We cover the baking dish with parchment and grease it with a little oil.
9. Pour out the batter and place in the preheated oven. Baking time is approximately 30-40 minutes.

Recipe for custard for cake "Enchantress"

The composition of the products for the preparation of the cream is very simple.

You will need:

• 1 glass of milk;
• 0.5 cups of sugar;
• 1 egg;
• 2 tablespoons of flour;
• 1 sachet of vanilla sugar;
• 50 g butter.

Technology

1. In one bowl, mix 1 cup of milk, 0.5 cups of sugar, vanilla sugar, 2 tablespoons of flour and 1 egg.
2. Beat until a homogeneous mass is obtained.
3. Pour the resulting mixture into a saucepan, where the cream will “brew”, and put it on a small fire.
4. Stir constantly so that no lumps form.
5. The readiness of the cream is determined by thickening.
6. When thickened, leave to cool.
7. Then add butter and beat.

Recipe for chocolate icing for the cake "Enchantress"

For chocolate icing you will need:

• 1 tablespoon cocoa powder;
• 4 tablespoons of sugar;
• 4 tablespoons of milk;
• 50 g butter.

Features of cooking

1. Melt butter in a saucepan, then add milk and sugar.
2. We stir all the time.
3. After the sugar has dissolved, add cocoa and continue stirring until thickened.

The final step in making the cake

1. Biscuit cake cut into two identical cakes. You can use food fishing line, or you can use a wide sharp knife.
2. Put the cream on top of the bottom cake and spread it over the entire cake.
3. Put the top cake on the bottom cake with cream (you can also cover it with a layer of cream, or you can not cover it - if you wish).
4. We cover the cake with chocolate icing (it is best to do it in two layers so that the cake or cream does not shine through).